Few culinary experiences rival the joy of pulling a warm loaf of homemade French bread from the oven. Its golden crust crackles as you slice into it, revealing a soft, airy interior that seems to melt on the tongue. French bread is more than food—it’s a ritual, a tradition, and a symbol of comfort. The act of making it at home transforms simple ingredients into something extraordinary, filling the kitchen with aromas that evoke warmth, family, and timeless satisfaction.
The Essence of French Bread
French bread, often associated with baguettes, is defined by its crisp crust and tender crumb. Unlike enriched breads that rely on butter, milk, or eggs, French bread is simple: flour, water, yeast, and salt. This simplicity is its strength. Each ingredient plays a vital role, and together they create a loaf that is both rustic and refined.
The magic lies in the balance: the crust provides texture and contrast, while the interior offers softness and flavor. When baked properly, the bread sings with character—light, chewy, and subtly nutty.
Ingredients
- 4 cups bread flour (or all-purpose flour)
- 1 ½ cups warm water (about 110°F)
- 2 teaspoons salt
- 2 teaspoons sugar
- 2 ¼ teaspoons active dry yeast (one packet)
Instructions
- Activate the yeast
- Dissolve sugar in warm water, then sprinkle yeast over the top. Let it sit for 5–10 minutes until foamy.
- Mix the dough
- In a large bowl, combine flour and salt. Add the yeast mixture and stir until a shaggy dough forms.
- Knead
- Transfer to a floured surface and knead for 8–10 minutes until smooth and elastic. This develops gluten, giving the bread structure.
- First rise
- Place the dough in a lightly oiled bowl, cover, and let rise for 1–2 hours, or until doubled in size.
- Shape the loaves
- Punch down the dough and divide it into two portions. Shape each into a long loaf or baguette. Place on a baking sheet lined with parchment.
- Second rise
- Cover loosely and let rise for 30–45 minutes.
- Prepare for baking
- Preheat oven to 400°F (200°C). Slash the tops of the loaves with a sharp knife to allow expansion. For a crisp crust, place a pan of hot water in the oven to create steam.
- Bake
- Bake for 25–30 minutes, or until golden brown and hollow-sounding when tapped.
- Cool and serve
- Allow to cool slightly before slicing. Serve warm with butter, olive oil, or alongside soups and stews.
Servings
This recipe yields 2 medium loaves, serving 6–8 people depending on portion size.
Note
- Steam is key: Adding steam during baking creates the signature crisp crust.
- Flour choice: Bread flour gives better structure, but all-purpose flour works in a pinch.
- Storage: French bread is best enjoyed fresh. Store in a paper bag at room temperature for up to 2 days. Reheat in the oven to restore crispness.
- Pairings: Perfect with cheese, charcuterie, or simply dipped in olive oil.